Vegan Pumpkin Chili

If you’re new to cooking with pumpkin in savory dishes, my chili is the perfect place to start! The pumpkin puree adds creaminess and depth without overpowering the chili flavor.

I love making a big pot on Sunday night and enjoying it all week long, and I lay out a ton of different toppings so that everyone in my family can build their own chili bowls. From avocado, sour cream, corn chips, cheese, and more, there is something for everyone!

🥘 Ingredients

I make this pumpkin chili with pantry staples and a few fresh veggies. It’s one of those recipes that feels hearty and nourishing without being complicated! Here’s everything I use to make it:

Onion & Garlic: I usually go with yellow or sweet onions, but any kind will work. Combined with fresh garlic, it creates a great flavor base to start the chili.

Bell Peppers: I like to use a mix of yellow and red bell peppers. The mix of both colors gives the chili a touch of sweetness and makes it super colorful. If I only have one kind, I just double up.

Fire-Roasted Diced Tomatoes: These bring in so much flavor! I like using fire-roasted for the extra depth, but regular diced tomatoes work too.

Pumpkin Puree: This is what makes the chili extra creamy, slightly sweet, and savory at the same time. I recommend double-checking the label to make sure it’s 100% pure pumpkin, not pumpkin pie filling.

Vegetable Broth: I use this instead of water because it adds a depth of flavor that makes the chili taste like it’s been cooking all day. If I want it thicker, I use a little less broth.

Beans: I use a combination of kidney beans and black beans for a variety of colors and textures. I drain and rinse both before adding them to the pot. Sometimes I use chickpeas or white beans too, depending on what I have.

Seasonings: In addition to olive oil for sauteeing, I add in chili powder, cumin, smoked paprika, salt and pepper! Chili powders all vary in terms of their heat level, so I always taste test it before adding it into the recipe (adjusting as needed, especially if I’m making it for my kids!)

Apple Cider Vinegar: I stir this in at the end to brighten everything up and balance the sweetness from the pumpkin.

🔪 How To Make

This pumpkin chili is one of those set-it-and-simmer recipes that fills the whole kitchen with the best aromas! It’s really easy to make, especially once all the veggies are chopped. Here’s how I make it:

Saute Aromatics: I start by heating the oil (or broth if I’m going oil-free) in a large pot over medium heat. Then I add the onion, garlic, yellow bell pepper, and red bell pepper. I sauté everything for about 5 minutes, until the onion is soft and the peppers begin to cook down.

Add Spices: Next, I stir in the chili powder, cumin, smoked paprika, sea salt, and black pepper. I let the spices toast for about 1 minute, just until they smell fragrant. This helps bring out their flavor and gives the chili a richer base.

Add Remaining Ingredients: Now I add the fire-roasted tomatoes, pumpkin puree, vegetable broth, and both cans of beans. (Basically, I add in everything except for the apple cider vinegar). I stir everything together until it’s well combined.

Simmer: I bring the chili to a gentle simmer and let it cook uncovered for 20-25 minutes. I stir occasionally and let it reduce slightly until it thickens to the consistency I like. If I want it a little thicker, I simmer it for a few extra minutes.

Finish & Serve: Right before serving, I stir in the apple cider vinegar. It adds the perfect finishing touch! I serve this warm!

📖 Variations

One of the reasons I love this pumpkin chili is how easy it is to customize. You can change up the vegetables, boost the protein, or even tailor the spice level depending on who you’re feeding. Here are some of my favorite ways to switch things up:

Add Extra Vegetables: Really any veggies work in this recipe – if I’ve got produce that needs using, I toss it in! These work especially well: sweet potatoes, zucchini, spinach, corn, and mushrooms.

Add More Protein: To make this even heartier, I sometimes add chickpeas, white beans, lentils, or quinoa.

Add More Or Less Spice: If I’m making this for spice lovers, I add a pinch of cayenne pepper or diced jalapenos, or a little chipotle powder for smoky heat! Note: for a more kid-friendly or sensitive palate, I reduce the chili powder slightly and skip anything extra spicy.

🍽 Serving Suggestions

This pumpkin chili is hearty enough to stand on its own, but I love serving it with a few sides or toppings to turn it into a complete and satisfying meal.

If I’m serving this for dinner, I’ll often pair it with a batch of healthy cornbread for a classic comfort food combo! On lighter days, I’ll serve it with a kale salad or my roasted pumpkin salad.

For toppings, I like to set out a little chili bar so everyone can make it their own. Some of our favorites include: sliced avocado or guacamole, a dollop of vegan sour cream, shredded dairy-free cheese, tortilla chips, green onions, and a squeeze of lime!

🧊 Storage Directions

Refrigeration: Once the chili has cooled to room temperature, I transfer it to an airtight container and store it in the fridge. It keeps well for 3 to 5 days, and I just reheat it in the microwave or on the stovetop when I’m ready to eat.

Freezing: If I want to save it for later, this chili freezes beautifully! Once the chili has cooled completely, I pour it into a freezer-safe container, and I press a piece of parchment paper or plastic wrap directly on top of the chili before sealing the lid (this helps prevent freezer burn). It will keep for up to 3 months in the freezer.

Reheating: To reheat from frozen, I thaw the chili overnight in the fridge, then warm it up on the stove over medium heat or in the microwave in 30–60 second intervals, stirring in between. If it thickens a bit too much, I just add a splash of vegetable broth or water to loosen it up.

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